2 large eggplants
3 tablespoons vegetable oil
1 medium-size onion, diced
2 garlic cloves, chopped
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
6 drops of Tabasco sauce
4 tomatoes, peeled and seeded, or one 14-1/2-ounce can whole tomatoes, drained
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
A pinch of paprika
1. Preheat oven to 350 degrees.
2. Split eggplants in half lengthwise and gently scoop out the pulp without puncturing the skin; dice pulp.
3. Lightly brush insides of empty eggplant shells with oil and place in an ungreased baking dish, cavities up. Bake for 10 minutes, or until slightly softened.
4. In a nonstick frying pan, heat remaining oil, add onion and garlic and sauté until golden brown.
5. Add diced eggplant, salt, pepper, parsley, Tabasco sauce, and tomatoes; simmer for 10 minutes.
6. Combine the bread crumbs and cheese and fold half into the eggplant mixture. Spoon evenly into the baked shells. Sprinkle with the remaining crumb-cheese mixture and a dash of paprika.
7. Bake on middle shelf of a 375 degrees oven for 20 to 25 minutes, or until golden brown. Serve at once, as an accompaniment to beef or lamb, or as a vegetarian-style entree.
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